Peanut Butterfinger Chunk Cookies

• 3/4 c. granulated sugar
• 2/3 c. light brown sugar
• 1 stick butter, cut into 4 pieces, softened
• 2 egg whites (from large eggs)
• 1 1/2 tsp. vanilla
• 1 1/4 c. peanut butter
• 1 c. flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 5 (2.1 oz.) Butterfinger candy bars, cut or chopped into small pieces

1. Preheat oven to 350u0b0.
2. Lightly grease cookie sheets.
3. In a mixer, blend sugars, butter, egg whites and vanilla until fluffy, about 1 minute at high speed.
4. Add peanut butter and beat until well mixed.
5. At low speed, add flour, baking soda and salt.
6. Mix well.
7. Stir in chopped Butterfingers.
8. Mound dough on cookie sheets about 2 inches apart.
9. Use 1 1/2 tablespoons for larger cookies or 1 tablespoon for smaller.
10. Bake about 10 to 15 minutes, depending on the size made.
11. Cool on sheets for 3 minutes and then remove to wire racks to cool completely.
12. Makes 2 1/2 dozen large or 6 dozen small cookies.

sugar, light brown sugar, butter, egg whites, vanilla, peanut butter, flour, baking soda, salt, butterfinger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453113 (may not work)